They say that in Oaxaca, corn is not just food; it is history you can taste. Our latest “Photo of the Day” captures a moment that feels suspended in time—a scene of warmth, rhythm, and the unmistakable aroma of toasted heirloom corn.

This wasn’t just any cooking class. We traveled to the renowned village of Teotitlán del Valle to visit the Cruz family at “Casa Cruz.” While they are globally famous for weaving some of the finest wool rugs in the region, for one afternoon, they set aside their looms to share an even more ancient craft: the art of the tortilla.

More Than Just a Recipe: A Community Effort

Led by the wonderful María Luisa, our group was transformed into a traditional Oaxacan kitchen collective. There was no “passive learning” here; everyone had a role in this culinary symphony:

• The Metate: One group worked the volcanic stone, grinding corn masa to the perfect consistency.
• The Salsas: Others charred chilies and tomatoes for smoky salsas and creamy guacamole.
• The Fire: And then, there was the heart of the kitchen—the comal.

The Guardian of the Tlecuil

The woman in our photo spent over two hours stationed at the tlecuil (a traditional pre-Hispanic stove). With practiced ease, she tended to her comal encalado (a clay griddle treated with lime), flipping tortillas by hand in a heat that would make a professional chef flinch.

Though she was assisting our class, there was a timeless quality to her presence. Watching her, you realize this isn’t a “job”—it’s a legacy. She looked as though she had been there forever, fueling her community with the same love and tradition that has sustained the Zapotec people for millennia.

The Result? Pure Magic.

The reward for our hard work was a plate of authentic quesadillas, bursting with the “sabor y saber” (flavor and knowledge) of Teotitlán. There is a profound difference between a tortilla bought at a store and one born from a hand-kneaded masa, cooked over an open flame under the guidance of masters like the Cruz family.

To speak Spanish is to understand the rhythm of the metate and the warmth of the tlecuil.